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Summer is a great time of year to cook with lots of amazing produce in its prime.

Ben Mims, food editor of Saveur, has recipes for some delicious dishes to make.

Marinated Tomatoes with Mint
2 lb. cherry tomatoes, preferably Sun Gold, halved
1⁄2 medium red onion, thinly sliced lengthwise
1⁄4 cup olive oil
3 tbsp. red wine vinegar
Kosher salt
1 lb. red or yellow heirloom tomatoes, cored and sliced crosswise
Freshly cracked black pepper
1 cup loosely packed mint leaves, torn into bite-size pieces
Flaky sea salt
1.    In a large bowl, toss the cherry tomatoes with the red onion, olive oil, and vinegar. Season with salt and let stand, stirring every 5 minutes, to marry flavors, about 20 minutes.
2.    Arrange the heirloom tomato slices on a serving platter and then spoon the cherry tomatoes and dressing over the top. Season with pepper and sprinkle with the mint leaves and sea salt before serving.

Shaved Fennel and Grilled Corn Salad
1 ear of corn, shucked
2 large fennel bulbs, trimmed, fronds reserved
1 cup loosely packed mint leaves, torn by hand into bite-size pieces
2 tbsp. extra-virgin olive oil
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper
4 oz. feta cheese
1.    Light a grill and cook the corn, turning as needed, until tender and charred all over, about 14 minutes. Let cool and then cut the kernels from the cob.
2.    Cut the fennel bulbs in half lengthwise and, using a mandolin or chef knife, thinly shave the fennel lengthwise. Transfer the fennel to a large bowl along with the mint leaves, olive oil, and lemon juice, and season with salt. Toss until evenly combined and then arrange on a serving platter. Season with pepper and then top the salad with the reserved corn, the feta, and fennel fronds.

Potato, Spinach, and Red Pepper Frittata
1 lb. medium waxy potatoes
1⁄4 cup olive oil
1 clove garlic, minced
1 small red bell pepper, seeded, and thinly sliced
1 small yellow onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 tbsp. thinly sliced basil
8 eggs, beaten
2 cups baby spinach
3 tbsp. unsalted butter, cubed
1.    Boil 1″ water in a 4-qt. saucepan fitted with a steamer insert. Steam potatoes, covered, adding more boiling water as needed, until tender, 1 hour. Let cool, then peel and thinly slice.
2.    Heat oven broiler. Heat oil in an ovenproof 12″ nonstick skillet over medium-high heat. Cook garlic, pepper, and onion until soft, 3–4 minutes. Add spinach; cook until wilted, about 1 minute. Stir in reserved potatoes, the butter, salt, and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes. Broil until set and golden on top, about 3 minutes. Garnish with remaining basil.

Peach and Plum Salad
4 peaches, pitted and cut into 1″ wedges
4 plums, pitted and cut into 1″ wedges
1⁄4 cup fresh lemon juice
1⁄4 cup red wine vinegar
2 tsp. kosher salt, plus more to taste
1 small red onion, thinly sliced, soaked in ice water 10 minutes, drained
2 oz. baby arugula
1⁄3 cup basil leaves, torn
1⁄3 cup cilantro leaves
Freshly ground black pepper, to taste
Extra-virgin olive oil, for drizzling
1.    Toss peaches and plums with 2 tbsp. lemon juice and the vinegar in a bowl; transfer to a serving platter. Add remaining juice, 2 tsp. salt, and the onion to bowl; toss to combine. Using a slotted spoon, sprinkle onion mixture over fruit, leaving juice in bowl. Add arugula, basil, and cilantro to bowl. Season with salt and pepper, toss to combine, and scatter over fruit. Drizzle with olive oil and black pepper.

Grilled Watermelon, Avocado, and Shrimp Salad
1 lb. peeled and deveined shrimp
3 lb. watermelon, cut into 2-inch wedges
3 spring onions, trimmed, green parts thinly sliced, white parts left whole
2 avocados, peeled, pitted, and cut into 1⁄2-inch wedges
5 tbsp. olive oil
Kosher salt and freshly ground black pepper
2 lemons, zested and juiced
1⁄2 cup basil leaves
1⁄2 cup mint leaves
1 English cucumber, cut into 1⁄2-inch pieces
1.    Light a grill; thread shrimp onto skewers. Brush shrimp, watermelon, white parts of spring onions, and avocados with 3 tablespoons oil; grill, turning once, until charred, about 4 minutes for shrimp, 7-8 minutes for watermelon, and 2-3 minutes for scallions and avocados. Season with salt and pepper and transfer to a platter.
2.    Remove watermelon rind and cut into 1-inch pieces; place in a large bowl. Remove shrimp from skewers and add to bowl with watermelon; cut spring onions into 1-inch pieces and add to bowl. Add spring onion greens, avocados, remaining oil, salt, pepper, lemon zest and juice, basil, mint, and cucumber and toss carefully to combine; transfer to a serving platter.